Mini Butternut Squash Pizzas

The first time I tried making this recipe (sourced from Empowered Sustenance) was for a party that I was hosting. Considering how long it took to prepare the squash (be sure to have a large, sharp knife to slice these babies), the pizzas didn’t last very long on the serving plate and the guests wanted more. I can safely say these were a big hit amongst the vegan (non-cheese version), vegetarians and reluctant meat-eaters despite the lack of any animal product.

If you fancy making your own tomato sauce then you’ll need tomato powder. I bought mine online (organic) and also use it to make ketchup as well as paste/sauces.

Tomato sauce

• 4 Tbsp tomato powder
• 4+ Tbsp water (until correct consistency)
• Seasoning eg salt, pepper, garlic, Italian herbs

1. Stir ingredients together in a small bowl yo fully combined. Use as required

The only reason I don’t make these pizzas very often is because I’m not that keen on the tough task of peeling and slicing the squash. I found an alternative recipe that makes this process easier by pre-cooking the squash but the resulting crusts are not as firm.

I’ve included the toppings as shown in the photo but the great thing about this recipe is that you can use any toppings you like. Vegan, meat, veg… have fun creating your own selection of mini pizzas.

Mini Butternut Squash Pizzas

 

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Prep time

15 mins

Cook time

55 mins

Total time

1 hour 10 mins

 

Create your own selection of gluten-free mini pizzas.

Recipe type: Main

Ingredients

• 1 butternut squash, wide with a long stem end
• Coconut oil, melted (approx. 2 tbps)
• Sea salt
• Toppings shown: tomato sauce, Parmesan cheese, chopped garlic, kale leaves, Italian seasoning (thyme, basil, rosemary, oregano, marjoram)
• More or less toppings of your choice

Instructions

1. Preheat the oven to 200°C. Line a baking tray (or 2) with parchment paper.
2. Melt the coconut oil
3. Wash and peel the squash, then slice the stem end into ¼ inch thick slices. The wider your squash, the larger the diameter of your mini pizza crusts. It’s best to pick a squash with a long “stem end.”
4. Scoop out the seeds at the bottom part of the squash and save to toast. Slice and roast these bottom pieces or use in another dish.
5. Place the squash slices on the prepared baking tray. Brush lightly with the melted oil and sprinkle with sea salt.
6. Roast for 35-40 minutes, until tender and lightly browned. Flip the slices halfway through baking.
7. Prepare the pizza toppings: wash, dry and tear the kale leaves into small pieces. Finely chop the garlic. Add herbs to the tomato paste
8. Add pizza toppings to the roasted squash slices: tomato sauce, cheese (if using), garlic & kale leaves. Ensure the kale is on a single layer otherwise it won't crisp.
9. Return to oven, reduce to 180°C and broil for 10-15min (or to melt cheese). Serve immediately.

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